Cooking Instructions - Severino Pasta

Manufacturer of the finest, all natural pasta since 1971
THE THINNER THE PASTA, THE FASTER IT COOKS.
THE THINNER THE PASTA, THE LIGHTER THE SAUCE.
GNOCCHI COOK FAST! AFTER THEY FLOAT, TIME
FOR 1 MINUTE AND STRAIN.
JOSEPH AND ANNA MARIA SEVERINO LEARNED THE ART OF PASTA MAKING
FROM UMBERTO CASOLI, AN ARTISINAL PASTA MAKER IN ROME, ITALY. IN 1971 THEY
RETURNED TO AMERICA WITH RECIPES IN HAND AND INTRODUCED THEIR UNIQUELY
HANDCRAFTED PASTA PRODUCTS MADE FROM 100% SEMOLINA FLOUR. THE FAMILY
SHOP IN WESTMONT, NJ, SOON BECAME KNOWN AS THE PLACE TO FIND AUTHENTIC,
RICHLY-FLAVORED PASTA. OVER 35 YEARS LATER, THE SECOND GENERATION OF THE
SEVERINO FAMILY SHARE THE SAME PASSION FOR PASTA AS JOSEPH AND ANNA MARIA.
An Italian Tradition.
“Pasta al uovo” (Pasta Made with eggs)
All of our homemAde pAstA stArts out with these 3 simple
ingredients: 100% semolinA flour, fresh eggs And wAter.
By gently folding these 3 ingredients together and creating all of our products
in small controlled batches, we are able to create the finest, fresh pasta. We
respect the tradition and the slow hand-made process that goes into creating
truly homemade artisan pasta, and our family has spent the past 35 years
perfecting the taste and texture of our quality products. By using only the
freshest, all-natural ingredients, we are able to achieve a pasta experience
as authentic as the one that began our family’s story in Italy.
Simple and Fresh.
cooKing Your fresh severino Pasta
Get out your pasta pot, a skillet, and a few basic ingredients (and perhaps a
little wine) and you have the start to a truly great meal with Severino Pasta
products. Cooking will never be the same or quite as easy when you begin to
understand how simple pasta is to cook.
start by buying only the finest, freshest ingredients, as this will be the foundation for
cooking success. extra virgin olive oil, fresh vegetables, great canned tomatoes, reggiano
Parmigiano, fresh basil, herbs, butter, and severino homemade pasta are the basic
essentials. from there, a little crusty bread to clean to your plate is all that you’ll need.
Long Cut Fresh Egg Pasta
Every pound of pasta is cut, portioned and wrapped by hand.
\ Includes Capellini, Spaghetti, Tonarelli, Linguine, Tagliatelle, Trenette,
Fettuccine, & Pappardelle.
This pasta is made the old fashion way…by hand. We hand press, roll, and cut on the same
machines that we brought back from Italy in the 1971. We use only 100% semolina flour,
fresh eggs, water, fresh herbs, and spices. Flavors may include spinach, tomato, whole
wheat, saffron, and many more…
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 2-3 Minutes serVe WitH: All Sauces
Hand Pulled Pasta
Pulled and stretched pasta shapes just like mamma used to make on Sundays!
\ Includes Fusilli, Cortecce, Trofie, Strascinati, & Strozzapreti.
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces
TIP 1: ADD A LITTLE SALT
add salt after Your water has started to Boil - it helPs flavor Your Pasta.
Homemade Ravioli
Wonderfully stuffed pillows filled with the freshest whole milk ricotta cheese and natural
gourmet ingredients. Ravioli come in all types of shapes and sizes.
BOilinG Water: 4-5 Quarts stir: 2 Minutes
COOKinG tiMe: Varies serVe WitH: All Sauces
traditional square (Boil for 12-15 min), round (Boil for 8-10 min), Medium square (Boil for 8-10 min),
Heart shaped (Boil for 6-8 min), Mini squares (Boil for 6-8 min), Hexagon shaped (Precooked...Boil for 2 min).
Dry Pastas
At Severino’s, our dry pasta represents a true artisinal process made from only 100% semolina
flour and water. We are one of handful of local companies that make and dry all of our short cut
pasta. We begin by extruding our shapes through authentic brass dies, after which we slow dry the
pasta over a period of 24 – 36 hours. Our pasta is then hand stirred to ensure even drying. All dry
pasta is carefully inspected to ensure that only the best quality product makes it to your plate.
We currently create over 50 dry pasta shapes and flavors.
Look for our unique cuts in plain, whole wheat, and tri color.
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces
ITALIAN COOKING TIPS.
FROM OUR KITCHEN TO YOURS.
LIGHTNESS
Our specialty pasta tastes great with light sauces.
Try olive oil and black pepper or butter and Reggiano Parmigiano.
MISTO (MIX IT UP)
Ravioli trios are great. Select three flavors or colors of ravioli
and create your own homemade trio.
HOT OR COLD
When served hot, our ravioletti complement any sauce or soup.
Served cold, they create a unique pasta salad.
HOMEMADE SAUCE
Try butter, Reggiano Parmigiano, & pepper or olive oil, garlic, and
fresh chopped tomato for two classic and easy favorites.
PICCOLA PASTA
The smallest pasta shapes work best for soups.
Address 110 Haddon Ave / Westmont, NJ 08108
phone 856.854.7666 / fAX 856.854.6098
“One of the best burritos I’ve ever tasted”
- Lydia Lopez, Courier Post
hours tues-fri 9:30 - 6 / sat 9:30 - 5 / sun 10 - 2
www.severinopasta.com

Potato & Stuffed Gnocchi
Gnocchi are delicate, pillow-like dumplings made with fresh potatoes and/or ricotta cheese.
Our specialty flavor versions are created by folding in fresh vegetables, herbs, and spices (and
we have more flavors than you could imagine). We like ours served with classic tomato sauce,
tomato cream sauce, or just a touch of butter and grated Reggiano Parmigiano.
ClAssiC And speCiAltY gnoCChi
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 2-4 Min* serVe WitH: All Sauces
*Gnocchi will float when cooking is finished
stuffed gnoCChi
Place frozen stuffed gnocchi into salted boiling water. cook for 1 minute. in a separate pan, heat butter until golden
brown. gently remove stuffed gnocchi from water and place into the pan with butter. raise the heat and begin to brown
gnocchi until crispy on both sides. use the brown butter as a sauce and season with fresh herbs.
Stuffed Pasta
A new twist on a classic - delicately filled with cheese, spinach, or other fresh ingredients
stuffed rigAtoni
This is sure to become one of your favorite filled pasta. These ribbed rigatoni are filled with
cheese and /or spinach & cheese, and once filled we gently crimp the ends. Excellent with a
simple butter sauce as well as with a classic ragu.
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 2-4 Minutes serVe WitH: All Sauces
Agnolotti
Also know as mezzaluna (half moon) or (‘priest hats’ in Italian). This pasta shape is a kind of
ravioli made with a small round piece of flattened pasta dough, folded over with cheese and /or
vegetable stuffing inside. We love ours with basil pesto filling.
BOilinG Water: 3-4 Quarts stir: 1 Minute
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces
TIP 2: FRESH INGREDIENTS
use fresh ingredients in Your reciPes - it adds a dePth of flavor.
TIP 3: BREAD
we liKe ours crisPY & crunchY. heat in the oven Just until crisPY.
rAvioletti (meAt And Cheese)
Miniature sized ravioli (about the size of a thumbnail). Great for soups, and kids love them!
BOilinG Water: 3-4 Quarts stir: 1 Minute
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces
tortellini or tortelloni
Tortellini is a type of ring-shaped pasta with delicate fillings while tortelloni is twice as big. One
of Italy’s most famous pasta shapes, it finds its roots in the Italian region of Emilia (in particular
Bologna and Modena). This pasta shape is typically served in broth, with cream sauce, or
sometimes with a ragù. We even enjoy these as the lead in our summertime pasta salads.
BOilinG Water: 3-4 Quarts stir: 1 Minute
COOKinG tiMe: 2-4 Min. (Tortellini), 6-8 Min. (Tortelloni) serVe WitH: All Sauces
sACChetti
One of the most beautiful filled pasta shapes, Sacchetti are filled pasta purses that are flowershaped.
This pasta is typically served in broth, with cream sauce, or sometimes with a ragù.
BOilinG Water: 3-4 Quarts stir: 1 Minute
COOKinG tiMe: 6-8 Minutes serVe WitH: All Sauces
Manicotti & Stuffed Shells
Our homemade manicotti and stuffed shells are both made by hand. Generously filled with our
fresh whole milk ricotta cheese, grated Reggiano Parmigiano, and fresh parsley. So simple, so
fresh, and so good. Best served with our traditional homemade sauce.
cover bottom of baking pan with your favorite severino homemade sauce. Place manicotti and/ or stuffed shells finger
width apart. cover with more sauce and grated reggiano Parmigiano cheese. cover with foil and bake at 375 degrees
for 45 minutes. remove foil and brown for the last 5 minutes. top with fresh parsley and serve!!!
Cavatelli
FRESHLYMADE, ALL NATURAL PASTA
riCottA CAvAtelli
Fresh Ricotta cheese folded and formed with semolina flour and fresh eggs. Thinner and lighter
than its relative, the gnocchi. Serves well with steamed and sautéed broccoli, broccoli rabe, or
any vegetable (and, our course, a touch of garlic). Also great as a cold pasta salad.
BOilinG Water: 4-5 Quarts stir: 1 Minute
COOKinG tiMe: 8-12 Minutes serVe WitH: All Sauces
TIP 4: HERBS
if PossiBle, use fresh herBs as oPPosed to drY. You won’t Be disaPPointed.